Breads

Pizza Dough

2 cups flour
3 eggs
1 cup lukewarm water
Pinch salt
1 Tbsp. olive oil

Blend flour, salt, oil, eggs one at a time. Add water as needed; makes dough for two pizzas.

Spread olive oil on pizza pan.

Cook at 450° for 15 – 20 minutes.


Banana Nut Oat Waffles

2 cups rolled oats (not instant)
1 Tbsp. Sugar
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 cup rice milk
2 large eggs
2 ripe bananas
½ c chopped nuts
More rice milk if needed to thin batter

Combine dry ingredients in food processor and process 1 minute, until oats are finely ground.
Add rice milk, eggs, and bananas; process until well mixed. Stir in nuts.
Serve with maple syrup.


8 Excellent Waffles

2 egg yolks
2 cups rice milk
2 cups flour
1 Tbsp. baking powder
½ tsp. salt
1/3 cup oil
2 egg whites, stiffly beaten

Preheat waffle maker.
Put all ingredients except egg whites in large mixing bowl and beat slowly until moistened, then mix more quickly until smooth. Then gently fold in beaten egg whites.

Pour ½ cup batter over grids on waffle maker, bake until steam no longer escapes, 3 – 5 minutes.


Company Cornbread

1 cup flour
¾ cup cornmeal
2 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. salt
2 beaten eggs
1 cup rice milk
¼ cup oil.

Preheat over 400°.
Combine wet / dry ingredients separately. Add wet ingredients to dry; stir until just moistened.

Place cast iron skillet in oven x 3 minutes. Remove skillet from oven. Pour batter into hot skillet. Bake 20 minutes or until light brown.


Cornmeal Crepes

The key to these crepes is having your pan at the right temperature—too high and the crepes will burn; too low and they’ll never brown.

2 cups rice milk
2 Tbsp. arrowroot
½ cup cornmeal
½ cup unbleached white flour
½ tsp. salt
2 Tbsp. extra virgin olive oil, plus more for pan
3 Tbsp. chili powder
2 Tbsp. finely chopped scallions

1.) Put rice milk, arrowroot, cornmeal, flour, salt, and 2 Tbsp. oil in blender and puree until smooth. Let batter rest about 20 minutes, or until it is the consistency of heavy cream. Stir in chili powder, ½ cup water and scallions.
2.) Lightly oil 10- to 12-inch skillet. Heat over medium-high heat. Ladle in ¼ cup batter, tipping pan in circular motion so batter covers entire surface. Cook 45-60 seconds, or until crepe bubbles and becomes golden around the edges. Loosen edges with spatula and flip crepe. Cook about 10 seconds on second side. Slide crepe onto a plate and cover to keep warm.
3.) Repeat, lightly oiling pan between crepes, until batter is used up. If batter thins, add water to thicken.
4.) Server crepes with refried beans, guacamole, and salsa.


Easy-Kneading Whole Wheat Bread
Makes 2 or 3 loaves.

7½ cups whole wheat flour
1 Tbsp. yeast + ½ tsp yeast

Combine these dry ingredients.

3 cups water
1 Tbsp. salt
¼ cup honey
¼ cup olive oil
¼ cup molasses

Oven-heat these ingredients in a large steel bowl until very warm (120° – 130° F); then stir.
Gradually stir in dry ingredients.

Knead dough in bowl until smooth and elastic. Cover; let rest 10 minutes.

Remove dough to lightly floured surface; divide into 2 or 3 pieces. Roll each piece into a rectangle. From short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends. Place, seam sides down, in 2 or 3 spring form pans (option: spread cornmeal on bottom of pans). Cover; let rise 60 minutes.

Bake at 375°F for 35 to 45 minutes, or until done.